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i. m M.i.viwmmimBm
Happiness whichwe must remem-
ber is 'always a state of mind is 'the
greatest beautifler the eyes have ever
found.
There is nothing physical you can
do to change tire -.contour of your
mouth, and yet no feature of the face
is molded so unerringly day after day
by thought.
I changed, unconsciously, the entire
contour of my mouth after I was 20.
At 20 I was rather cynical, I cared
little' for my own sex and I hope it was
because I was young, for I was arro-
-o-
FAVORITE RECIPES OF MOVIE
PLAYERS
By Elizabeth Burbridge
Oranges are seasonable so much
of the year that I have chosen a re
cipe to tell you about in which or
anges are the chief ingredient This
favorite dish of mine is called Orange
Cream and is made from 1 oz. of isin
glass, 5 large oranges, 1 lemon, sugar
tr taste, water and y pint of good
cream.
bqueeze the juice from the oranges I
gant and ignorant and idle. My
mouth shut with thin lips whose cor
ners turned down. It was an ambi
tious mouth, a determined mouth and
a very ugly mouth.
Today I love my own sex. Cife is
the fairest and most beautiful thing
I know. I have learned also that
nothing in this whole great world is
worth a tear, even if I have shed gal
lons of them before getting the lesson
well inculcated. My mouth turns up -at
the corners at the slightest provo
cation and I hope it shows a sym
pathy as wide as want.
and,lemon. Strain it, and put it into
a saucepan with the isinglass and
sufficient water to make, in all, iy2
pints. Rub the sugar on the orange
and lemon rind. Add it to the other
ingredjents and boil altogether" for
about 10 minutes. Strain this
through a muslin, bag and, when cold,
beat up -with it y2 pint of thick cream.
Wet a mold or soak it in cold wa
ter, pour in the cream, and put it in a
cool place to set. If the weather is
very cold, 1 oz. of isinglass will be
sufficient for the above proportions
r ineredients. There should be about
10 minutes allowed to boil the juice
and water.
GRAPES FOR WINTER PIES
Wash and pick grapes from the
stems, pulp and put the skins
through a meat grinder and put the
pulp over fire, and cook until the pulp
can be forced through a fine sieve.
Mix pulp and chopped skins and to
each cup add 2-3 cup of sugar; put
over slow fire and boil slowly for 20
minutes; put into cans and seal while
hot
For pie, add to pintNcan of fruit 1
even tablespoon of flour, y2 teaspoon
of salt, and beat until there are no
lumps. Turn into pie pan that has
been lined with rich crust; (Jot top
with bits of butter and put on top
crust and bakesn hot oven just long
enough to bake the crust Serve
warm.
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